Steamed Chocolate Cheese Layer Cake

Steamed Chocolate Cheese Layer Cake

Original recipe taken from: http://hanamemories.blogspot.my/2013/02/kek-lapis-kukus-cream-cheese.html?spref=pi 

8 inches square removable bottom tin 

Cheese layer:

250g cream cheese (room temperature) 

50g sugar (I used brown sugar)

1 egg

1 tablespoon water

1 tablespoon all purpose flour (I used wheat flour)

Steps:

1. Whisk cream cheese and sugar with a folk. 
2. Add egg. Mix till well blended. 
3. Put aside. 

Chocolate cake: 

3 eggs

1 1/2 cup sugar (I used brown sugar)

1 1/2 teaspoon vanilla extract

a pinch of salt

3/4 cup of boiling water

3/4 cup of milk 

3/4 cup of cooking oil 

1 1/2 cup of all purpose flour (I used wheat flour)

4 1/2 tablespoons of cocoa powder

1 1/2 teaspoon of baking soda

3/4 teaspoon of baking powder 

Steps:

1. Sieve the dry ingredients: flour, cocoa powder, baking soda and baking powder. in a bowl. 
2. Whisk eggs and sugar until ribbon stage.
3. Add in vanilla extract and salt.
4. Add in boiling water, milk and oil. 
5. Add in the flour mixture. Mix well. Put aside.

Steaming process:

1. Wrap the lid with cloth to prevent water vapour from dripping onto the cake later.
2. Use medium fire. 
3. Apply oil around the tin and layer a piece of baking sheet.
4. TIPS: Weigh the chocolate batter with tin first. Then, calculate the half amount of the batter to be poured later. Put the baking tin on a weighing scale. Pour half of the chocolate batter into the tin. Cover with aluminium foil (I didn't do this).
5. Steam for 20 minutes. 
6. Pour in all the cheese batter on top of the chocolate cake. Cover with aluminium foil again (I didn't do this). 
7. Steam for 15 minutes.
8. Pour in the remaining of the chocolate batter on top of the cheese layer. Cover with aluminium foil once again (I didn't do this).
9. Steam for 20 minutes.
10. Open a small slit and let the hot air escapes. Let cake be in the steamer for 5 minutes after closing the fire. Then, remove the cake and let it cool completely before removing the cake from the mold. 
11. I spread peanut butter ganache (no recipe, eyeball the quantity: dark chocolate, topping cream and peanut butter) on top of the cake and sprinkled marshmallow, biscuits and dark chocolates. 

Really rich and chocolatey taste cake. Easy to make, in contrast to the conventional cream style cakes. My 26th birthday cake.